Homemade Whole Wheat Flatbread

I’ve been experimenting with whole wheat flours and alternative flours lately. Why? Well, to tell you the truth, over the past couple of months, I have been changing the way I eat. I’m trying to educate myself and make healthier choices. Which is a lifelong process, but as of late, I’ve been making some pretty big changes to my diet. It’s been overall really, really positive and I’m loving the process.

One change is I’ve been seeking more whole grains and whole wheat (or unprocessed) flours. Experiments in baking tend to take longer because you can’t just adjust as you go like with cooking. I’ve made some version of this flatbread recipe quite a few times this past month. Some turned out rock hard and completely inedible, while others although edible, were not very tasty. But this version, this one is a keeper. 🙂

In fact I would go so far as to say that if you served this to someone and didn’t tell them it was made with mostly whole wheat, I don’t think they’d be able to tell. Which wasn’t exactly my goal, but I’m just trying to give you an idea of how the texture of this flatbread is. One thing that totally changed it from my original attempts: white whole wheat flour. What a revelation!

What the heck is white whole wheat flour? I had honestly never used it before. I’ve mostly been experimenting with whole wheat and then a few alternative flours (like spelt, teff and coconut flour). But then I saw a bag labeled white whole wheat flour at the grocery store (King Arthur brand), and I immediately had to give that a try. You can see a side by side comparison of all-purpose flour on the left and white whole wheat flour on the right in the above photo. Apparently it’s just a whole wheat flour that’s made from hard white wheat, so it has a more mild flavor and texture. Cool. I love whole wheat but it can be a little testy to work with in baking as it can drastically change the texture and taste of a recipe fast.

In a bowl or glass measuring cup, combine the warm water and sugar, stir to dissolve. Then sprinkle the yeast over the top and let that foam up for 5-6 minutes.

In a large bowl, combine the flours and salt. Pour the yeasty water mixture in with the flour mixture and stir until a dough ball forms. Knead for 3-4 minutes. Place in a lightly oiled bowl, cover, and allow to rise for an hour.

Punch the dough down and divide into 6-7 small balls. On a floured surface, roll the balls until they are flat and about 1/4 inch thick or a little less. You don’t have to flatten them into tortillas, but you don’t want them too thick or they won’t cook all the way through.

Cook in a hot (medium/high heat) skillet with a little oil for 3-4 minutes on each side. They may puff a little as you cook them and that’s OK! That’s how those more pronounced brown spots are formed.

So what the heck do you use flatbread for? Well, for breakfast you can spread a little peanut butter and sliced fresh fruit over it. For lunch you can make an open face sandwich for tuna, egg salad or whatever you like to eat at lunch. For a snack you can use flatbread for dipping or spreading hummus over (or other dips). And for dinner I highly recommend you add sautéed veggies, add some cheese and then broil for a minute or two for an easy and light pizza. I’m not saying you should eat flatbread at every meal—I’m just giving you options here. 🙂 Any flatbread you don’t consume the day you make it I recommend storing in a ziplock bag or wrapping in plastic wrap and keeping them in the refrigerator, as they will last a little longer that way. Just toast them a few minutes on the stove or in the oven when you’re ready to eat. Enjoy! xo. Emma

Whole Wheat Flatbread

Ingredients

Instructions

In a bowl or glass measuring cup, combine the warm water and sugar, stir to dissolve. Then sprinkle the yeast over the top and let that foam up for 5-6 minutes.

In a large bowl, combine the flours and salt. Pour the yeasty water mixture in with the flour mixture and stir until a dough ball forms. Knead for 3-4 minutes. Place in a lightly oiled bowl, cover, and allow to rise for an hour.

Punch the dough down and divide into 6-7 small balls. On a floured surface, roll the balls until they are flat and about 1/4 inch thick or a little less. You don't have to flatten them into tortillas, but you don't want them too thick or they won't cook all the way through.

Cook in a hot (medium/high heat) skillet with a little oil for 3-4 minutes on each side. They may puff a little as you cook them and that's OK! That's how those more pronounced brown spots are formed.

I use white whole wheat flour all the time when baking and I love it. It seems to replace either white flour or regular whole wheat flour pretty effortlessly in recipes. Can’t wait to try these flatbreads!